Ingredients 1 cup balsamic vinegar ½ teaspoon garlic powder ½ teaspoon onion powder 4 large portobello mushrooms, wiped clean and stems removed 2 tablespoons olive oil 1 small eggplant, peeled and diced 1 cup frozen spinach ½ cup shredded mozzarella…
Ingredients 4 large Portobello mushrooms Balsamic vinegar Garlic, minced 1 egg ½ cup cottage cheese 4 oz mozzarella cheese (fresh or regular), diced or grated 10 Saltine crackers, crushed or ½ cup bread crumbs Salt Pepper Other seasonings to taste…
Ingredients 4–5 large portobello mushrooms 3 eggs Salt Pepper Olive oil Shredded Parmesan cheese Procedure Preheat oven to 350°F. Wipe mushrooms clean with a damp cloth, then remove stems and discard. Brush the outsides with olive oil. Beat eggs with…
This recipe is originally by Chef Taylor Piercefield. Ingredients ½ pound (2 sticks) butter, divided 1 cup flour, divided 12 cups beef stock 6 tablespoons extra-virgin olive oil 4 cups sliced portobello mushrooms 4 cups sliced shiitakes 4 cups button…
Portobello mushrooms are large mushrooms that can be prepared as a vegetarian entrée. They can substitute for hamburger patties, or be eaten alone. Ingredients 1 large portobello mushroom per person Olive oil Salt (as desired) Procedure Remove stems from the…
This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread, and a nice dry white…